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Cider braised gammon joint with apples and garlic, slowly cooked in the oven. The best cooking method for a great ham roast or sensational ham sandwiches.
Braised pork shoulder with chillies and cumin, Mexican style flavours. Beer braised pork shoulder joint takes four hours to cook in the oven and the result is pork so tender it can be pulled or shredded.
Cardamom cake with a crunchy almond bottom layer which turns into upside down topping, is a delicious, fragrant sponge lifted only with air beaten into the eggs and sugar mix.
Chocolate hot cross buns with sticky glaze and white chocolate crosses are messy to eat, difficult to toast and absolutely irresistible this Easter! Flavoured with cocoa and of course the 'hot' spice mix, with a crunch of cacao nibs.
Cinnamon twist star bread, inspired by kanelbullar, Swedish cinnamon buns. A giant kanelbulle twisted into a star bread shape, with cinnamon, apple and chocolate fillings. It tastes as good as pretty it looks!
Colomba di Pasqua, Easter Dove is the traditional Italian cake baked for Easter in cases shaped like a dove. A gorgeous, almond studded and orange flavoured colomba is perfect for Easter Sunday.
Homemade Easter creme eggs with filling made from buttery icing. Just like Cadbury's mini creme eggs, with white and yellow filling, made from milk chocolate melted into egg moulds.
Bunettone is panettone hot cross buns, the best of Italian and English Easter traditions combined in one marvellous bake. Easter panettone, Italian hot cross buns, that's what my bunettone are.
Roasted gammon hock with plum sauce. Gammon hock is a cured pork shank or knuckle, easy to prepare and extremely good value. Soak it, boil it and then roast it for meat falling off the bone.
Best hot cross buns ever: wholemeal, with tons of raisins, piped crosses and delicious sticky honey glaze. There’s no better spring breakfast than a buttered hot cross bun.
Koulourakia are Greek Easter cookies, flavoured with mahlep and coiled into twisty shapes. This traditional recipe uses ammonia as raising agent and exotic mahlep spice, which can be replaced with ground cardamom and fennel seed.
Lamb rack with Parmesan crust flavoured with rosemary and lemon zest, roasted to medium rare or medium, deliciously juicy and tender. Low temperature roasting works brilliantly in this recipe.
Marzipan truffles, chocolate covered balls of homemade marzipan, and the chocolate is also homemade! Vegan, easy and utterly delicious.
Raspberry meringue roulade: the perfect dessert recipe by Ottolenghi, with raspberries and whipped mascarpone cream filling, decorated with rose petals and pistachios.
Roast leg of lamb on the bone, cooked medium, pinkish in the middle and with a crispy skin, is the perfect Easter Sunday lunch. Half a leg for four, whole leg for a crowd, just adjust the cooking time per pound of weight.
Sedgemoor Easter biscuits, aka Somerset biscuits are traditional English Easter treats originating from West Country. Lightly spiced, studded with currants, with simple vanilla icing, they are a welcome variety amongst all the chocolate eggs!
Simnel cake with icing instead of top marzipan layer is so much easier to make! You can keep or skip the marzipan layer inside. Traditional English Simnel cake originates from medieval Mothering Sunday and these days is baked for Easter.
Slow roasted lamb shoulder on the bone with anchovies and truffle oil cooked in low oven for four hours. That’s going to be crispy skin and pull-away meat.
Spring lamb chump chops seared in a hot pan and topped with a pillow of herby crumbs. Light, fresh and delicate in flavour herb crusted lamb chops, the best with new season lamb.
Traditionally Simnel cake was a rich yeast cake, with marzipan layer inside and marzipan topping. This adapted Victorian recipe is made with yeast dough nad homemade marzipan.